In The Kitchen

The REFB Kitchen Collective Program transforms donated ingredients into complex, nutritious, seasonal entrées for low-income seniors and families throughout Sonoma County. Under the leadership of our creative chef, Don Nolan, several groups of dedicated volunteers gather Monday through Friday to combine fresh produce, staple foods, proteins and whole grains, to create wholesome and delicious heat-and-serve meals for our low-income neighbors in need.

Kitchen Collective entrées help alleviate the challenges associated with preparing a healthy meal for those who have limited resources, disabilities, illness, lack of knowledge or understanding, or time or energy constraints due to overwhelming life circumstances.

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This month, Chef Don and his team of volunteer sous chefs are preparing chickpea chorizo!

 

 

 

 

 

 

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Chickpea Chorizo
Here is a vegan chorizo recipe, we add this to scramble eggs, beans and rice for burritos and tossed into pasta for a spicy treat. The spice mix works well with several types of grains as well as tofu.
Ingredients
  • 2 tsp extra virgin olive oil divided
  • 1/2 cup onion doced
  • 4 cloves garlic
  • 1/2 tsp cumin powder
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp parsley
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1 tsp coriander power
  • 1/2 tsp paprika
  • 1/2 tsp chipotle pepper powder or 1 tbsp canned chopped chipotle
  • 1 tbsp chopped sundried tomato or 1/4 cup fresh tomato
  • 1 tsp soy sauce
  • 1 15 oz can chickpeas, rinsed well or 1.5 cups cooked fresh chickpeas
  • 1 tsp apple cider viengar
  • 3/4 tsp salt
Instructions
  1. In a large pan, add 1 tsp oil and heat at medium-high. Add onion, garlic and 1/8 tsp salt and cook for 5 to 6 minutes or until golden.
    Sauté-Onion-Garlic-and-Ginger
  2. Add the spices and mix well. Add soy sauce and mix. Mash the chickpeas lightly so they are crumbly but not a mash, and add to the pan. Mix well to combine and cook for 2 minutes.
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  3. Add the cider vinegar, 1/4 tsp salt, and continue cooking the chickpeas for 7 to 9 minutes or until dry. Break the whole chickpeas if any. Add 1/2 tsp oil and mix in. Taste and adjust salt and spices. (Use this chickpea chorizo crumbles anywhere, in tacos, burritos, pasta, pizza!)
    chickpea-chirizo-tostadas-3-820x528
  4. For variations use other beans, Cooked quinoa, cooked brown rice or Pressed super firm tofu instead of chickpeas.

    Spanish-chickpeas-and-vegan-chorizzo

Chef’s Recipe Box

Find archived recipes here!

Interested in volunteering in the Kitchen Collective?

Click here to sign up!

Need food?

Call Food Connections at the REFB to find a distribution site in your community: 707-523-7903,
Monday through Friday, 9:00 am to 5:30 pm.

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